Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.

When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.

Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.

Method

Roll the pastry out thinly on a lightly floured surface to roughly make a 30cm circle. Use the pastry to line a 20cm flan tin, ensuring that there is an overhang of pastry around the edges. Chill in the fridge for at least 30 minutes to firm up

Meanwhile, under a hot grill or over a gas flame, grill the pepper so that the skin blisters and chars, turning with tongs so that it is even. Place in a bowl, cover with clingfilm and allow to cool

Preheat the oven to 200°C/gas mark 6

Remove the flan tin from the fridge. Cover the pastry with baking parchment and fill with baking beans or dried rice, then bake the case for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden brown. Leave to cool, then trim off any excess pastry with a sharp knife

Peel the skin off the cooled pepper and remove the core and seeds, then slice and distribute across the pastry base

Add the mushrooms to a pan and fry over a medium heat until golden brown, then spread over the peppers in the pastry case

Cook the onion in the same pan until golden brown, spread over the mushrooms, and then top with the pieces of Stilton

Preheat the oven to 180°C/gas mark 4

In a large jug or mixing bowl, mix together the eggs and cream with some seasoning, then pour over the fillings

Bake for 25–30 minutes or until the quiche has just set and is lightly golden on top. Serve warm or cold, with a side salad or steamed vegetables